Detection of honey adulteration by carbohydrage analysis.

Abstract

Thirteen market samples of falsified honey containing invert sirups or conventional corn sirup and 2 labeled mixtures have been analyzed. Results are interpreted in relation to literature values for various carbohydrate constituents of honey and their vulnerability. Published data on composition of United States honey have been refined for this purpose of eliminating samples containing a major portion of honeydew, thus narrowing the compositional ranges for known honey.